Dill Potato Summer Side (Printable Recipe Version)
Creamy summer side loaded with potatoes, dill, and crunchy add-ins.
# Ingredients You’ll Need:
→ Main stuff
01 -
1 large bunch fresh dill, roughly chopped
02 -
2 teaspoons celery salt
03 -
1 tablespoon apple cider vinegar
04 -
2 celery stalks, diced small
05 -
1 tablespoon white wine vinegar
06 -
2 small pickles, finely chopped (homemade is even better)
07 -
8 hard-boiled eggs
08 -
1.4 kg waxy potatoes
09 -
3 tablespoons yellow mustard
10 -
1 tablespoon freshly cracked black pepper
11 -
120 ml mayonnaise (homemade is best but use what you have)
12 -
2 tablespoons pickle juice
13 -
2 teaspoons salt
# Steps to Make It:
01 -
Spoon the potato salad into a big bowl. Pop some dill on top to make it look nice and let it sit at least 5 minutes. Dig in.
02 -
Mix in the chopped dill. Try it and add extra salt and pepper if you think it needs it.
03 -
Pour that dressing all over the salad. Stir it around till you don’t see any dry spots—make sure everything’s coated.
04 -
Throw the chopped potatoes and diced celery into a big bowl with the pickles and chopped eggs. Gently fold it all together.
05 -
Whisk together the mayo, both vinegars, mustard, celery salt, salt, black pepper, and pickle brine till blended. Leave it to the side.
06 -
Boil the potatoes in salted water for about 10 minutes—poke one to check, it should be fork-tender. Drain, cool fully, and peel. Smash a quarter of them with a fork, then cut up the rest into chunky cubes.
# Extra Information:
01 -
Let it chill for a couple hours if you can—everything tastes better after hanging out in the fridge.